Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'

İKİZ, Ramazan; GÜMÜŞ, Bahar; ÜNLÜSAYIN, Mustafa; GÜLYAVUZ, Hayri

Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'

Bahar GÜMÜŞ, (Akdeniz Üniversitesi, Su Ürünleri Fakültesi, Antalya, Türkiye)

Ramazan İKİZ, (Akdeniz Üniversitesi, Su Ürünleri Fakültesi, Antalya, Türkiye)

Mustafa ÜNLÜSAYIN, (Akdeniz Üniversitesi, Su Ürünleri Fakültesi, Antalya, Türkiye)

Hayri GÜLYAVUZ (Akdeniz Üniversitesi, Su Ürünleri Fakültesi, Antalya, Türkiye)

Su Ürünleri Dergisi

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Yıl: 2008 Cilt: 25 Sayı: 2 Sayfa Aralığı: 101 - 104 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'

Öz:

Tuzlanmış barbun balığı (Mullus barbatus L., 1758)’nın vakum paketlenerek +4ºC’de depolanması sırasında oluşan kalite değişimleri. Bu çalışmada, taze ve %20’lik tuz çözeltisi ile tuzlanmış barbun balığı (Mullus barbatus L., 1758) vakum paketlenerek +4±0,5 ºC’de depolanmış ve depolama sırasında meydana gelen kimyasal ve mikrobiyal değişimleri incelenmiştir. Depolama süresince toplam uçucu bazik azot (TVB-N), tiyobarbiturik asit sayısı (TBA), pH, toplam mezofilik aerob bakteri sayımı, koliform bakteri sayımı ve maya-küf analizleri yapılmıştır. Taze ve tuzlanmış örneklerde depolama sırasında pH, TBA ve TVB-N değerlerindeki farklılıklar istatistiki olarak önemli (p<0.05) bulunmuştur. Her iki örnekte de TVB-N değerinde, toplam mezofilik aerob bakteri sayısı ve koliform bakteri sayısında depolama süresince önemli (p<0.05) artışlar belirlenmiştir. Depolama süresince taze ve tuzlanmış örneklerin her ikisinde de maya-küf tespit edilememiştir. Mikrobiyal analiz sonuçlarına göre, tuzlama yöntemi sonrası mikrobiyal yükte bir azalma belirlenmesine rağmen bu değerin depolama sırasında önemli (p<0.05) bir şekilde arttığı saptanmıştır. Tuzlanmış örneklerde raf ömrü yaklaşık olarak 11 gün olmasına karşın taze örneklerde bu sürenin 7 gün olduğu belirlenmiştir.

Anahtar Kelime: tuzlanmış balık balık (gıda) gıda kalitesi barbunya balığı raf ömrü vakumlu paketleme gıda depolama Mullus barbatus saklama kalitesi

Konular: Balıkçılık Zooloji

Tuzlanmış barbun balığı (Mullus barbatus L.,1758)'nın vakum paketlenerek +4'C'de depolanması sırasında oluşan kalite değişimleri

Öz:

In the present study, the chemical and microbiological quality changes in vacuum packaged fresh and salted (20% salt concentration) red mullet were carried out during storage at +4±0.5ºC. Total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and pH were analysed to determine chemical quality and total mesophilic aerob count (TMAC), total coliform count (TCC) and yeast-mould were measured to determine microbial quality during the storage. Increasing in TVB-N, TMAC and TCC were found statistically significant (p<0.05) in the fresh and salted red mullet throughout storage. No yeast and mould were detected for the period of storage fresh and salted red mullet. Microbial analysis demonstrated that the salted techniques reduced the microbial counts of the red mullet whereas it didn’t retard the microbial growth during the storage period. Based on the data, the optimal shelf life was found 7 days for fresh red mullet and 11 days for salted red mullet.

Anahtar Kelime: shelf life vacuum packaging food storage Mullus barbatus keeping quality salted fish fish food quality red mullet

Konular: Balıkçılık Zooloji

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	GÜMÜŞ B, İKİZ R, ÜNLÜSAYIN M, GÜLYAVUZ H (2008). Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'. , 101 - 104.
Chicago	GÜMÜŞ Bahar,İKİZ Ramazan,ÜNLÜSAYIN Mustafa,GÜLYAVUZ Hayri Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'. (2008): 101 - 104.
MLA	GÜMÜŞ Bahar,İKİZ Ramazan,ÜNLÜSAYIN Mustafa,GÜLYAVUZ Hayri Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'. , 2008, ss.101 - 104.
AMA	GÜMÜŞ B,İKİZ R,ÜNLÜSAYIN M,GÜLYAVUZ H Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'. . 2008; 101 - 104.
Vancouver	GÜMÜŞ B,İKİZ R,ÜNLÜSAYIN M,GÜLYAVUZ H Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'. . 2008; 101 - 104.
IEEE	GÜMÜŞ B,İKİZ R,ÜNLÜSAYIN M,GÜLYAVUZ H "Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'." , ss.101 - 104, 2008.
ISNAD	GÜMÜŞ, Bahar vd. "Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'". (2008), 101-104.

APA	GÜMÜŞ B, İKİZ R, ÜNLÜSAYIN M, GÜLYAVUZ H (2008). Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'. Su Ürünleri Dergisi, 25(2), 101 - 104.
Chicago	GÜMÜŞ Bahar,İKİZ Ramazan,ÜNLÜSAYIN Mustafa,GÜLYAVUZ Hayri Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'. Su Ürünleri Dergisi 25, no.2 (2008): 101 - 104.
MLA	GÜMÜŞ Bahar,İKİZ Ramazan,ÜNLÜSAYIN Mustafa,GÜLYAVUZ Hayri Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'. Su Ürünleri Dergisi, vol.25, no.2, 2008, ss.101 - 104.
AMA	GÜMÜŞ B,İKİZ R,ÜNLÜSAYIN M,GÜLYAVUZ H Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'. Su Ürünleri Dergisi. 2008; 25(2): 101 - 104.
Vancouver	GÜMÜŞ B,İKİZ R,ÜNLÜSAYIN M,GÜLYAVUZ H Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'. Su Ürünleri Dergisi. 2008; 25(2): 101 - 104.
IEEE	GÜMÜŞ B,İKİZ R,ÜNLÜSAYIN M,GÜLYAVUZ H "Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'." Su Ürünleri Dergisi, 25, ss.101 - 104, 2008.
ISNAD	GÜMÜŞ, Bahar vd. "Quality changes of salted red mullet (Mullus barbatus L.,1758) during vacuum packaged stored at+4'C'". Su Ürünleri Dergisi 25/2 (2008), 101-104.